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BEEF AND ONION STEW
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Soups/stews
Amount Measure Ingredient -- Preparation Method
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1 lb Leftover beef (preferably
From Pot-au-feu, or from
Roast beef) sliced as thinly
As possible
4 tb Butter
3 md Yellow onions, sliced thinly
And separated into rings
Flour
1 tb Plus, red wine vinegar, to
Taste
Stock, Pot-au-Feu broth, or
Canned beef broth.
1 sm Bay leaf
1 Sprig fresh thyme, or sub-
Stitute 1 t dried.
1 tb Dijon-type mustard, or to
Taste
Fresh bread crumbs
1/3 c Chopped fresh parsley
1/2 Lemon, juice
-MIKE'S KITCHEN-
This recipe is an excellent use for leftover beef.
Though there are several variations possible for a
Miroton (mushrooms, tomatoes, garlic), the predominate
flavor is always onions, which are made into a sharp
sauce. Preferably, the leftover beef will be from a
pot-au-few that has been tenderized by long poaching,
but roast beef can work as well. It will just need
more baking time. The following is my favorite
variation for a Miroton:
Make sure the beef is chilled for easy slicing.
Then, slice as thinly as possible. Set aside. In a
large skillet, melt the butter and lightly saute the
onions. When golden and very soft, about 10 minutes,
sprinkle them with enough flour to make a light roux.
Stir the mixture thoroughly for 2 - 3 minutes before
adding the vinegar and mustard. Continue stirring,
adding enough stock or Pot-au-Feu broth to make a thin
sauce. Add the spices. Bring the sauce to a boil, then
lower heat and simmer for about 30 minutes.
Assembly: Pour a layer of sauce into a shallow
baking dish. Layer meat slices, always overlapping,
alternating with more of the sauce. You should end up
with a final layer of sauce. Bake, covered, in a 350
degree oven for half an hour, if meat was originally
poached, or for an hour, if roast beef. Check to make
sure sauce does not reduce too much. Add more stock if
necessary.
When preliminary cooking is finished, sprinkle
surface of dish with a thick coating of fresh bread
crumbs. Spoon just enough butter over crumbs to
moisten them. Return to oven for about 30 more
minutes, or until a golden crust forms. Sprinkle the
top with the parsley to garnish, and squeeze over it
the juice of half a lemon. Serve at once.
Variations: Add tomatoes, garlic, and/or
mushrooms. Instead of vinegar, use a little grated
horseradish. In place of some of the stock, use wine.
This dish is very flexible. It is also economical, but
it doesn't taste like it!
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